{"id":3255,"date":"2019-01-28T11:34:20","date_gmt":"2019-01-28T16:34:20","guid":{"rendered":"http:\/\/rdilauro.com\/CarpeVino\/?p=3255"},"modified":"2019-01-28T11:39:59","modified_gmt":"2019-01-28T16:39:59","slug":"oak-and-wine","status":"publish","type":"post","link":"https:\/\/rdilauro.com\/CarpeVino\/2019\/01\/28\/oak-and-wine\/","title":{"rendered":"Oak Barrels"},"content":{"rendered":"

The History of OAK Barrels and Wine<\/strong><\/p>\n

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The oak wine barrel is one of the most recognizable symbols associated with wine. We have romanticized the barrel and the act of aging wine inside of it to such a degree, that after the barrels have been used for their intended purpose we often turn them into tables, benches, planters and even candle holders. Yet the reason we began aging wine in oak barrels in the first place was not intentional, but the result of a happy accident. For millennia, the clay amphora was the storage medium of choice for transporting wine<\/p>\n

The practice of using amphorae continued in the Greek and then the Roman Empire. As the Romans pushed north into Europe, and away from the Mediterranean, transporting the clay amphorae grew increasingly difficult. While the Romans were aware of palm wood barrels, the price and difficulty of bending the wood made them a poor choice. When the Romans encountered the Gauls, they found a group of people who were using wooden barrels, often made of oak, to transport beer.<\/p>\n

The Romans quickly realized they had found a solution to their amphora issue. While other woods were used, oak was popular for a number of reasons. First, the wood was much softer and easier to bend into the traditional barrel shape than palm wood, thus the oak only needed minimal toasting and a barrel could be created much faster. Second, oak was abundant in the forests of continental Europe. And finally, oak, with its tight grain, offered a waterproof storage medium. The transition to wooden barrels was swift. In less than two centuries, tens of millions of amphorae were discarded.<\/p>\n

The porous nature of an oak barrel allows evaporation and\u00a0oxygenation\u00a0to occur in wine but typically not at levels that would cause\u00a0oxidation\u00a0or\u00a0spoilage. The typical 59-gallon(225-liter) barrel can lose anywhere from 5\u200b1<\/sup>\u20442<\/sub><\/span>\u00a0to 6\u200b1<\/sup>\u20442<\/sub><\/span>\u00a0gallons (21 to 25 liters) (of mostly\u00a0alcohol\u00a0and\u00a0water) in a year through evaporation. This allows the wine to concentrate its\u00a0flavor\u00a0and\u00a0aroma compounds. Small amounts of\u00a0oxygen\u00a0are allowed to pass through the barrel and act as a softening agent upon the wine’s\u00a0tannins.<\/p>\n

The chemical properties of oak can have a profound effect on wine.\u00a0Phenols<\/strong>\u00a0within the wood interact to produce\u00a0vanilla\u00a0type flavors and can give the impression of tea notes or sweetness. The degree of “toast” on the barrel can also impart different properties affecting the tannin levels as well as the aggressive wood flavors.<\/sup><\/p>\n

Where OAK comes from<\/strong><\/p>\n

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Oak trees are typically between 80\u2013120 years old prior to harvesting with the ideal conditions being a cool climate in a dense forest region that gives the trees opportunity to mature slowly and develop a tighter grain. Typically one tree can provide enough wood for two 225-litre (59\u00a0US\u00a0gal) barrels. The trees are typically\u00a0harvested\u00a0in the winter months when there is less\u00a0sap<\/a>\u00a0in the trunk.<\/p>\n

Parts of an Oak Barrel<\/strong><\/p>\n

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Charring Oak Barrels<\/strong><\/p>\n

Last time we looked at the differences between\u00a0new oak versus neutral oak\u00a0wine barrels. New oak imparts lots of flavors to wine. But after about three vintages, the oak no longer imparts flavor so it is\"\"<\/a> called neutral oak.<\/p>\n

Much of the flavor imparted by the oak occurs naturally from the raw wood. But winemakers learned long ago that by “toasting” the inside of an oak barrel, they can enhance these flavors.<\/p>\n

After a barrel is built, its inside can be exposed to fire to “toast” it. This is done either over an open flame or using a hand-held torch. The fire ‘caramelizes’ the wood’s natural sugars and brings out complex compounds. From this, the wine will ultimately take on flavors that are toasty, charred, spicy and sweet depending on the amount of time the wood is toasted.<\/p>\n

A lightly toasted barrel spends about 25 minutes exposed to flame while a heavily toasted barrel may get up to one hour of flame exposure.<\/p>\n

Essentially, the heavier the toast, the stronger and more varied are the imparted flavors:<\/p>\n

Light Toasting<\/strong>\u00a0– Vanilla, coconut, caramel, clove and cinnamon<\/p>\n

Medium Toasting<\/strong>\u00a0– Vanilla, honey, caramel, toast, coffee, cocoa<\/p>\n

Heavy Toasting<\/strong>\u00a0– Vanilla, espresso, smoke, cr\u00e8me br\u00fbl\u00e9e, butterscotch, toffee, molasse<\/p>\n

Major areas will top Oak is harvested and made into wine barrels<\/strong><\/p>\n

France
\n<\/strong>In France, both the\u00a0Quercus robur<\/i>\u00a0(common oak) and\u00a0Quercus petraea<\/i>\u00a0(white oak) are considered apt for wine making, however, the latter is considered far superior for its finer grain and richer contribution of aromatic components like\u00a0vanillin<\/a>\u00a0and its derivates, methyl-octalactone and tannins, as well as phenols and volatile aldehydes.<\/p>\n

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French oak typically comes from one or more primary forests:\u00a0Allier,\u00a0Limousin,\u00a0Nevers,\u00a0Tron\u00e7ais\u00a0and\u00a0Vosges. The wood from each of these forests has slightly different characteristics. Many winemakers utilize barrels made from different cooperages, regions and degrees of toasting in blending their wines to enhance the complexity of the resulting wine.[9]<\/sup><\/p>\n

Hungary
\n<\/strong>The trees in the Hungarian Zempl\u00e9n\"\"<\/a> Mountains grow slower in the volcanic soil and smaller, creating fine tight grain which sequentially lends itself to a very delicate extraction.<\/p>\n

The hemicellulose in the Hungarian oak breaks down more easily, and conveys an exceptional selection of toasted, vanilla, sugary, woody, spicy and caramel-like flavors \u2013 imparting these aromas with less intensity, and slower than American or French oak.<\/p>\n

United States
\n<\/strong>The species of oak typically used for American oak \"\"<\/a>production is the\u00a0Quercus alba<\/a><\/i>\u00a0which is a white oak species that is characterized by its relatively fast growth, wider grains and lower wood tannins. It is found in most of the\u00a0Eastern United States<\/a>\u00a0as well as\u00a0Missouri<\/a>,\u00a0Minnesota<\/a>\u00a0and\u00a0Wisconsin<\/a>\u00a0where many wine barrels are from. In\u00a0Oregon<\/a>\u00a0the\u00a0Quercus garryana<\/a><\/i>\u00a0white oak has started to gain usage due to its closer similarities to European oak.<\/p>\n

The major differences between various oak<\/strong><\/p>\n

American oak<\/em> tends to be more intensely flavored than French oak with more sweet and\u00a0vanilla<\/a>\u00a0overtones due to the American oak having two to four times as many\u00a0lactones<\/a>.[8]<\/a><\/sup>\u00a0Winemakers choose American oak typically for bold, powerful reds, base wines for “assemblage”, or for warm climate\u00a0Chardonnays<\/a>. Besides being derived from different species, a major difference between American and French oak comes from the preparation of the wood. The tighter\u00a0grain<\/a>\u00a0and less watertight nature of French oak obliges\u00a0coopers<\/a>\u00a0to split the wood along the grain. The wood is then aged or “seasoned” for 24 to 36 months in the open air, in a so-called wood-yard.<\/p>\n

French oak,<\/em> on the other hand, generates silky and transparent tannins, which transmit a sensation of light sweetness combined with fruity flavors that persist in the mouth. Spices and toasted almond are noteworthy, combined with flavors of ripe red fruit in red wines, and notes of peach, exotic fruits and floral aromas like jasmine and rose in whites, depending on the grape variety employed.<\/p>\n

Not just wine<\/strong><\/p>\n

Bourbon and Tennessee whiskeys are aged in American Oak.\u00a0 Scotch whiskey
\nis\u00a0 normally aged in European Oak.\"\"<\/a>\u00a0 \u00a0These barrels are either toasted<\/em> (Europe)
\nor charred<\/em> (USA)<\/p>\n

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Toasting<\/strong> both mellows the tannins in the wood, as well as changes the flavors the barrel might impart from raw wood to more spicy, vanilla notes\u2014toasting actually helps release vanillin from the cellulose in the wood. There are varying degrees of toasting\u2014from a light toast to a heavy toast and, as you might imagine, that changes the way they can influence a wine. Essentially, the heavier the toast, the stronger the barrel\u2019s flavors..<\/p>\n

The word \u201cCharred\u201d<\/strong> implies that something has gone past toasting to partially burning, and indeed charred barrels look black inside\u2014they are about an eighth of an inch charred. Charred barrels aren\u2019t really used for wine,<\/em> but they are a part of bourbon production. That charred wood ends up becoming a sort of activated carbon filter, which can help remove sulfur compounds from a whisky, and make a smoother drink. Charred barrels also impart a darker color, smoky notes as well as caramel, honey and plenty of spicy accents.<\/p>\n

Beer aged in Oak Barrels<\/strong><\/p>\n

From imperial\u00a0stouts\u00a0to lagers, almost every beer style on Earth is now being aged in wood.\u00a0\"\"<\/a> So many craft brewers are using old whiskey barrels (and rum barrels and tequila barrels and wine barrels) to add layers of nuance to their brews.<\/p>\n

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Fun things to do with small oak barrels<\/strong><\/p>\n

The standard size of a wine oak barrel can cost up to $2,500\u00a0 \u00a0So, that may not be feasible for everyday usage for people.\u00a0 But there are different sizes that can be used by anyone for more exciting beverages. \"\"<\/a> \u00a0 One of the easiest\u00a0 is
\nto make your whiskey based cocktails.\u00a0 \u00a0Making a bourbon or rye Manhattan and storing it in one of those small oak barrels will give you an extra and pleasing flavor<\/p>\n

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You can also try making your own\u00a0 vinegar.\u00a0 Starting with the vinegar “mother” adding wine or other ingredients you can make your own delicious wine vinegar and more complex balsamic vinegar.<\/p>\n

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The beauty of Wine Barrels in Caves<\/strong><\/p>\n

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